The Four Great Broths (四大スープ - Shidai Sūpu)
The core knowledge of Japan's 'Four Great Broths': Shoyu (Soy Sauce), Miso (Fermented Bean Paste), Shio (Salt), and Tonkotsu (Pork Bone). Understanding these profiles helps you order like a local guide.
Evolved based on local climates and regional resources across Japan. For instance, cold Sapporo developed thick, hearty 'Miso' to keep warm, while bustling Hakata created fast-cooking thin-noodle 'Tonkotsu' for busy market workers.
For a clean, lighter profile, choose Shio or Shoyu. If you want a heavy, rich, and creamy umami hit, go for slow-simmered Tonkotsu or Miso. Tip: The top-left button on the ticket machine is usually the shop's flagship recipe.
What are the core styles that make up the 'Four Great Broths' of Japanese ramen?